Salmon and dill are a match made in heaven. This dish is baked in a creamy sauce flavoured with dill and Dijon mustard.

Yield: Serves 4.



  • 1 cup sour cream
  • 1/4 cup chopped fresh dill or 1 1/2 tsp dried dill weed
  • 2 tbsp finely chopped green onion
  • 2 tbsp Dijon mustard
  • 1 1/2 lb salmon fillet
  • 1 clove garlic, finely chopped
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper


  1. Preheat oven to 450°F.
  2. Line a rimmed baking sheet with nonstick foil.
  3. To prepare dill sauce, combine sour cream, dill, green onion and mustard until blended.
  4. Measure out 1/3 cup of dill sauce and reserve for brushing onto salmon.
  5. Cover and refrigerate remaining sauce to serve with salmon.
  6. Place salmon, skin side down, in prepared pan. Sprinkle garlic over salmon. Sprinkle with salt and pepper. Brush salmon with reserved dill sauce.
  7. Bake, uncovered, at 450ºF for 10 - 12 minutes per inch of thickness or until fish flakes easily with a fork.
  8. Using foil as an aid, carefully slide salmon onto a serving platter. Serve with remaining dill sauce.
Nutritional analysis per serving:

378 calories, 18.3 g fat, 44.5 g protein, 4 g carbohydrate, 0.4 g fibre, 486 mg sodium

*Ingredient not included in nutritional analysis.